Definitions
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun A
yolk protein that is important insequestering calcium ,iron , and othercations .
Etymologies
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Examples
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The other major emulsifying particles are the larger yolk granules, which contain both LDLs and HDLs the “good-cholesterol” high-density lipoproteins are even more effective emulsifiers than LDL as well as dispersed emulsifying protein, phosvitin.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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The other major emulsifying particles are the larger yolk granules, which contain both LDLs and HDLs the “good-cholesterol” high-density lipoproteins are even more effective emulsifiers than LDL as well as dispersed emulsifying protein, phosvitin.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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